Duck Stir-Fry

Recipe adapted from Maple Leaf Farms. For more information, visit


  • 3 Tbsp vegetable oil
  • 2 tsp ginger root, minced
  • 2 tsp garlic, minced
  • ¼ tsp dried crushed red pepper flakes
  • 1 cup each red and green bell peppers, 1" dice
  • ¾ cup celery, chopped
  • 2 cups duck meat*, cut into bite-size pieces
  • 1 cup carrots, ⅛" slice
  • ¾ cup onion wedges, ¼" separated
  • ½ cup whole baby sweet corn, drained, cut in half lengthwise
  • ½ cup prepared stir-fry sauce
  • 3-4 cups cooked white rice
  • 2 tsp sesame seeds, toasted


Set EGG for indirect cooking at 550°F/288°C.

Heat oil in Stir Fry & Paella Pan on EGG. Add ginger, garlic and dried peppers. Stir-fry about ½ minute. Add carrots, peppers and celery. Stir-fry about 3 minutes.

Add duck meat, onions, corn and sauce. Stir-fry about 2 minutes or until duck is heated.

Serve over cooked rice. Garnish with toasted sesame seeds.

Makes 4 servings

*Note: Maple Leaf Farms Roast Half Duck, Duck Confit or Rotisserie Breasts can be used for the cooked duck meat.

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